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George Pesek grew up in Czechoslovakia
in a kitchen filled with chefs. He defected in 1989
after attending the Black Forest Culinary Arts in Germany.
Spending the first year in
America as a Sous Chef in a French restaurant in St.
Louis, he quickly became the Executive Chef at Ditka’s in
Chicago. He later worked in Italy for a year to learn
true Italian cuisine, and in Napa to learn some Californian
Wine Country twists.
Phil Stefani brought George to
be the Executive Chef at Tuscany
Restaurant on Taylor Street. At Navy Pier,
George became one of Chicago’s top 10 chefs.
After appearing on numerous magazine covers, catering
Hillary Clinton’s 50th birthday party, and serving
the President numerous times, as well as other high
officials and movie stars, George decided to open his
own restaurant, Corndance Café, away from the
bustle of the city, for people to sit back, relax,
have fun,
and EAT!
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